Japanese whisky is declared better than Scotch by experts at landmark tasting event

PUBLISHEDWed Aug 7 2024 15:45 GMT

UPDATEDWed Aug 7 2024 15:49 GMT

It's official - Japanese whisky has been declared better than Scotch.

Industry experts blind-tasted five examples of whisky from both countries - with Japan receiving the most votes in three out of five rounds.

The event, which has been nicknamed the 'Judgement of Glasgow', took place in the city's Pot Still Bar, owned by the Murphy family.

The drinks were judged based on five categories: Single malt under £100; a single malt over £100; a blended whisky; a wildcard round; and a whisky highball.

And in a result that will likely horrify any Scot, Japan managed to seal a shock victory.

Japanese whisky has beaten Scotch at a landmark tasting in Glasgow's Pot Still Bar

The five judges included whisky writer Dave Broom, head buyer at The Whisky Exchange Dawn Davis, owner of The Heart Cut Georgie Bell, founder of Lyaness Ryan Chetiyawardana and founder of The Curious Bartender, Tristan Stephenson.

In the whisky highball round, Japan's Hakashu Single Malt gained five votes over Scotland's Arbikie 2017 Rye Berry Bros Collective.

The others weren't so clear cut, with Japan claiming three votes over Scotland's two in both single malt rounds.

And Scotland's 25-year-old Cutty Sark won the blended whisky round, while the country's £1,200 40-year-old Whyte & Mackay defeated the Hanyu #1386 Isetan 1991 Japanese Single Cask by four votes to one.

Fever-Tree organised the event, while The Pot Still provided the Scottish whisky and restaurant chain Sexy Fish provided the Japanese ones.

Japanese whisky is modelled after the traditional Scottish method but, unlike Scotch, it also reflects elements of American and Irish whiskey.

Masataka Taketsuru, known as the father of Japanese whisky, initially learned his craft on an apprenticeship in Scotland.

Despite growing competition, exports of Scotch are as strong as ever and reached £5.3billion in 2023.

But the Japanese whisky industry is predicted to more than double between now and the 2030s.

Japan's Yamazaki Distiller’s Reserve (£78.75) won the single malt round with three votes to two

But Scotland's Whyte & Mackay 40 Year Old (£1,200) won with three votes to one in the wildcard round

Frank Lampen, Co-founder of Distill Ventures told FEMAIL: 'Japanese whisky owes much to Scotch, as the founding father of Japanese whisky learnt how to make whisky in Scotland and took that knowledge back to Japan.

'What the Japanese have done is to add in their own local touches. In some cases this is using a local type of oak known as mizunara that adds a unique flavour profile.

'In others – like the recently launched Kanosuke Whisky – traditional whisky techniques from Scotland are combined with those learnt from a century of making the Japanese spirit shochu and this introduces new flavour elements you don't find in many Scotches.

'In both countries you will find both single malts – made from malted barley in a single distillery, and blends – a combination of different whiskies which are perfectly combined by a master blender.

'We're also seeing Japan start to match the regional differences you find in Scotland. As Scotch has Islay, Speyside and other regions, Japan now produces excellent whiskies from Hokkaido up in the north, with its cold winters, down to Kagoshima in the far southwest, with its warm sub-tropical climate.

'While the different styles in Scotland are long-established, Japan is currently a centre of innovation and experimentation, with many new distilleries across the country starting to release a range of interesting whiskies.'

Industry experts blind-tasted five examples of whisky from both countries - with Japan receiving the most votes in three out of five rounds

Helen McKenzie-Smith, co-founder of Lindores Abbey Distillery in Scotland, added that while all Scotch whisky must be distilled in Scotland, Japanese whisky can be produced anywhere.

Helen says the production process in Japan differs due to the higher altitude, meaning the distilling process occurs at a lower pressure, creating a lighter spirit.

She told FEMAIL: 'The Japanese have been and continue to be very innovative. In the early days it was more like emulating Scotch Whisky, but their industry has matured and they follow their own rules and make some very good whiskies indeed.

'I think the newer younger whisky drinkers are very keen to explore new territories and flavours. It has been a slow burn in that thirty years ago there was a lot of snobbery, and the mistaken belief was that single malts are by definition better than blends.

'However, there’s room for us all now - England, Scotland, France, Japan, they’re all good and right now the sun is shining on the Japanese, who knows where next?

Scotch whisky must be made in Scotland and is a source of pride for the country

Helen McKenzie-Smith, co-founder of Lindores Abbey Distillery in Scotland (pictured), added that while all Scotch whisky must be distilled in Scotland, Japanese whisky can be produced anywhere

'Like the Japanese, us Scots need to move forward and innovate using different cask types, barley strains and methodology to stay relevant for today’s younger whisky drinkers.'

It's not the first time that Scotch has seen itself shunned. In March, an English whisky was named the Best Single malt in the world, shocking spirit lovers worldwide.

The English Sherry Cask whisky, made in a Norfolk distillery, beat stiff international competition, including Scotland’s finest, in the World Whisky Awards.

Japan beat Scotland in the whisky stakes once more in 2014, as a whisky from the Far East was branded 'the best in the world'.

Yamazaki Single Malt Sherry Cask 2013 was given the title by Jim Murray’s Whisky Bible - which describes the drink as a work of ‘near incredible genius’.

JAPAN VS SCOTLAND WHISKY: THE RESULTS IN FULL